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Perfectly poached egg with smoked salmon on an English muffin, topped with hollandaise sauce and fresh chives

Eggs Benedict Is the Ultimate Brunch Recipe

Treat yourself to the ultimate brunch indulgence with this classic Eggs Benedict — toasted English muffins topped with silky poached eggs, savory ham or smoked salmon, and velvety hollandaise sauce. Perfect for weekends, special mornings, or when you want to impress, this recipe will make you feel like a pro chef in your own kitchen. 🥂✨

  • Total Time: 30 minutes
  • Yield: 4 servings (2 halves each)

Ingredients

Scale

  • 3 large egg yolks

  • 1 tablespoon lemon juice (freshly squeezed)

  • 1/2 cup (1 stick) unsalted butter, melted and hot

  • 1/4 teaspoon salt

  • Pinch of cayenne pepper or white pepper

For the Eggs Benedict:

  • 4 English muffins, split and toasted

  • 8 large eggs (for poaching)

  • 8 slices of Canadian bacon, ham, or smoked salmon

  • Fresh chives, chopped (for garnish)

  • Lemon wedges (optional, for serving)

Instructions

  • Make the Hollandaise Sauce

    • In a heatproof bowl or blender, whisk/blend egg yolks and lemon juice until pale and thickened.

    • Slowly drizzle in hot melted butter while blending until the sauce is creamy and emulsified.

    • Season with salt and cayenne. Keep warm over very low heat or in a thermos.

  • Poach the Eggs

    • Fill a large saucepan with about 3 inches of water and bring to a gentle simmer (tiny bubbles, not a rapid boil).

    • Crack each egg into a small bowl, then carefully slide it into the water.

    • Poach for 3–4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.

  • Prepare the Base

    • Toast English muffins until golden brown.

    • Lightly sear Canadian bacon or warm smoked salmon slices in a skillet if desired.

  • Assemble the Eggs Benedict

    • Place a slice of ham or salmon on each muffin half.

    • Top with a poached egg.

    • Spoon warm hollandaise sauce generously over the egg.

    • Garnish with chopped chives and serve immediately with lemon wedges.

Notes

  • Poaching Perfection: Add a splash of vinegar to the water to help the egg whites set neatly.

  • Sauce Shortcut: You can use an immersion blender for a foolproof hollandaise in under 2 minutes.

  • Variations: Swap ham for sautéed spinach (Eggs Florentine) or use smoked salmon for a luxe twist.

  • Serving Suggestion: Pair with a light arugula salad or crispy hash browns for a full brunch spread.

  • Author: SOFIA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Brunch
  • Method: Poaching, Blending (for sauce)
  • Cuisine: American, French-inspired
  • Diet: Vegetarian

Find it online: https://www.fastzestyrecipes.com/eggs-benedict/